1. Peel and slice peaches into small, thin pieces and place in a bowl. Put 2 t. of sugar in with peaches and let sit for 10 minutes. If you want your ice-cream smooth, after 10 minutes place peaches in a blender and puree until smooth. If you prefer the ice-cream chunky, leave them as is.

2. Combine milk and heavy cream in a large saucepan and bring to a low boil. Allow to simmer for 2 minutes. In a separate bowl, whisk egg yolks and remaining sugar. Add one cup of hot milk mixture to egg mixture, stirring constantly. Add remaining milk mixture to eggs, then pour full mixture back into sauce pan and cook over low heat, stirring constantly, until mixture coats the back of a spoon – about 5 minutes.

3. Pour mixture into clean glass bowl and add peaches. Mix to incorporate peaches in the custard. Refrigerate for a minimum of 4 hours, and/or up to overnight.

4. Pour mixture into ice cream maker and follow manufacturer’s instructions on time. Scoop into container and freeze for a minimum of two hours.